Thursday, May 20, 2010

Southwest Corn Guacamole

Aside from grilling a lot in the warmer month we also like to eat a lot of Mexican food. Restaurants unfortunately are really hit and miss here, so we make most of our Mexican fare at home. By using fresh ingredients and being able to control what goes into each dish, most of the meals are beloved by the whole family.

Guacamole is one of those dishes. I usually make a traditional one that is mainly avocado and tomato along with seasonings and another version that is blended (and fantastic) which was given to me by a Hispanic friend.

When I was flipping through my May 2010 Issue of Food Network Magazine I got excited to see they had a few different guacamole recipes that I had never tasted before and that sounded really good. I had a hard time deciding, but ultimately went with the Southwest Corn version.

The recipe called for broiling some of the vegetables before putting the dish together, but in true fashion my husband decided it would be even better if we grilled them. Boy, was he ever right. Unfortunately the pictures don't do this wonderful guacamole justice. I made the recipe as written, but doubled up on the corn which made the dish even more delicious.

We loved this recipe. The slightly charred vegetables added a wonderful flavor throughout. This recipe makes a big batch, but for us this wasn't a problem since we just ate it with tortilla chips for dinner. Remember, guacamole does not keep well overnight in the refrigerator, so if you are just serving this as a side dish or for a smaller crowd then scale back accordingly.


Southwest Corn Guacamole

2 ears of corn, grilled and kernels cut off
2 plum tomatoes
1 bunch green onions
3 avocados, diced
2 jalapenos, minced
1/4 cup cilantro, chopped
Juice of 1 lime
Chili powder
Ground coriander
Kosher Salt

Oil the corn; sprinkle with chili powder, ground coriander and kosher salt. Grill the corn, the plum tomatoes, and scallions, 5-7 minutes or until slightly charred (you might have to remove the tomatoes before the corn).

Chop the scallions and tomatoes; mash with 3 diced avocados, jalapenos, cilantro, and the lime juice. Add the corn kernels and season with chili powder, coriander and salt. Serve immediately with your favorite tortilla chips.

Adapted from: Food Network Magazine


  1. Boy, this looks really good!. I never would have thought to combine the corn with the avocado. Very clever and I imagine quite delicious. I hope you are having a wonderful day. Blessings...Mary

  2. I love this! I'm so going to make it next week. We eat a lot of Mexican food in the summer, too. I just posted a recipe for tortillas on my blog - if you haven't made tortillas before, you should try it!

  3. Yum, this sounds delicious. We are not getting any fresh corn yet, but when we do, I always like to grill it for salads. I don't think I would have ever thought to combine it with avocado, but now I will, and thank you for sharing this recipe.


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